Black Bean and Sweet Potato Quesadillas

They are simple to make and very satisfying.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Author Rip Esselstyn


  • 1 large sweet potato
  • 1 cup brown rice cooked
  • 8 ounces vegetarian no added oil, re-fried beans
  • 1 cup of salsa
  • 1 cup fresh spinach
  • 8 ounces black beans drained and rinsed
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 jalapeño pepper diced (optional and HOT)
  • 6-8 whole-wheat tortillas


  • Preheat oven to 375º F. Prepare a sheet pan with parchment paper.
  • An hour before you plan to eat, peel and quarter the sweet potatoes.
  • Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
  • In the meantime, prepare rice in a rice cooker or on stove top as directed.
  • Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
  • Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat. Add onion powder, chili powder and cumin to taste and stir.
  • Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture. Add jalapeños if desired.
  • Place another whole wheat tortilla on top. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
  • Voila! Cut into desired number of sections. Serve topped with salsa.


Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.